The contemporary American-style restaurant of the hotel, renowned for its vintage interior design, brings diners’ meal appreciation up to another level with its new a la carte menu crafted by Executive Sous Chef, William Mahi. Famed for his innovative presentation and utmost respect for the tradition, Chef Mahi sources inspirations from seasonal flavours and uses his unique methods to unfold the international tales by capturing the different textures of ingredients, presenting highlights that include Homemade Charcuterie and Rillettes, Beef Tongue and Duck Liver Terrine, Escargots in Shell with Green Butter, Tomahawk Steak, The Sea Food Pot, Lemon Tart and more,  presenting the cuisine with picturesque creations reflecting the bounty of tasty ingredients.